Chili Primavera
Source of Recipe
allfood.com
Recipe Introduction
Menu: Chili primavera , scallion rice , warm corn muffins , strawberries with lime syrup .
Heads Up:
By buying ready-to-use items, pre-shredded carrots and chopped scallions, you free yourself up to prep the rest of the vegetables in the chili. If they’re available at your market, buy cut-up red pepper, too.
Serves 4
Menu Gameplan:
Step 1: prepare the scallion rice
Step 2: prepare the strawberries with lime syrup
Step 3: prepare the warm corn muffins
Step 4: serve
Here's How to Make It in 20 Minutes:
Before You Start:
1 medium red pepper
1 medium onion
1 can (19 ounces) pinto or kidney beans
1 medium zucchini
2 teaspoons olive oil
2 cans (14 1/2 ounces each) chili-style stewed tomatoes
1/2 cup water
1 cup pre-shredded carrots
1/2 teaspoon salt
1 cup frozen corn kernels
1/2 cup medium-spicy or hot salsa
1 cup pre-shredded Cheddar or Monterey Jack cheese
1. Coarsely chop the red pepper and onion. Rinse and drain the beans. Thinly slice the zucchini.
2. In a 4- to 6-quart saucepan, heat the olive oil over high heat. Add the red pepper and onion and cook, stirring occasionally, until slightly softened, about 3 minutes.
3. Add the beans, tomatoes, water, carrots, and salt. Bring the mixture to a boil, covered. Reduce the heat slightly and simmer for 10 minutes.
4. Add the zucchini, corn, and salsa and stir to combine. Bring the chili to a boil, covered, reduce the heat slightly, and simmer for 5 minutes, or until the vegetables are just tender. Keep warm, covered.
Step 1: prepare the scallion rice
2 cups instant white rice
2 cups water
1/2 cup chopped scallions
Prepare the rice according to the directions on the package. Stir in the chopped scallions until combined. Keep warm, covered.
Step 2: prepare the strawberries with lime syrup
Juice of 2 limes
2 tablespoons sugar
2 tablespoons water
2 pints ripe strawberries
1. Combine the lime juice, sugar, and water in a small saucepan and bring to a simmer. Cook for 5 minutes, until the sugar is dissolved. Cool.
2. Rinse and hull the berries; cut in half. Place in a bowl and let stand until serving time.
Step 3: prepare the warm corn muffins
4 store-bought corn muffins
In a toaster oven, heat the corn muffins at 350degrees F for 5 to 7 minutes, or until warmed through. Place in a napkin-lined basket, cover to keep warm, and place the basket on the table.
Step 4: serve
1. Spoon the chili into 4 large soup bowls and top each serving with some of the shredded Cheddar or Monterey Jack cheese. Serve at once.
2. Place the rice on the table. (If desired, serve the chili on the rice.)
3. When ready for dessert, divide the strawberries among dessert bowls. Drizzle lime syrup over each and serve.
Ingredients Shopping List:
Red pepper
Pinto or kidney beans
Zucchini
Chili-style stewed tomatoes
Pre-shredded carrots (bagged, from the produce department)
Frozen corn
Salsa, medium-spicy or hot
Pre-shredded Cheddar or Monterey Jack cheese
Limes
Ripe strawberries
Corn muffins
From the Salad Bar
Chopped scallions
Ingredients From Your Pantry:
Onion
Olive oil
Salt
Instant white rice
Sugar
F.Y.I:
“When I run out of time, I serve this chili over the corn muffins. The muffin, the chili, the cheese, it makes a great bowl.” minutemeals’ Chef Joanne
Nutrition Information Per Serving:
Chili Primavera
Serves 4
Single serving is 1/4 of the total recipe
Calories 442
Protein 23g
Carbs 57g
Total Fat 17g; Sat Fat 7g
Cholesterol 30mg
Sodium 888mg
Fiber 9g
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